Pérez-López, A.J.; Rodríguez-López, M.I.; Burló, F.; Carbonell-Barrachina, Á.A.; Gabaldón, J.A.; Gómez-López, V.M.
Evaluation of Pulsed Light to Inactivate Brettanomyces bruxellensis in White Wine and Assessment of Its Effects on Color and Aromatic Profile. Foods 2020, 9, 1903.
https://doi.org/10.3390/foods9121903
AMA Style
Pérez-López AJ, Rodríguez-López MI, Burló F, Carbonell-Barrachina ÁA, Gabaldón JA, Gómez-López VM.
Evaluation of Pulsed Light to Inactivate Brettanomyces bruxellensis in White Wine and Assessment of Its Effects on Color and Aromatic Profile. Foods. 2020; 9(12):1903.
https://doi.org/10.3390/foods9121903
Chicago/Turabian Style
Pérez-López, Antonio J., María I. Rodríguez-López, Francisco Burló, Ángel A. Carbonell-Barrachina, José A. Gabaldón, and Vicente M. Gómez-López.
2020. "Evaluation of Pulsed Light to Inactivate Brettanomyces bruxellensis in White Wine and Assessment of Its Effects on Color and Aromatic Profile" Foods 9, no. 12: 1903.
https://doi.org/10.3390/foods9121903
APA Style
Pérez-López, A. J., Rodríguez-López, M. I., Burló, F., Carbonell-Barrachina, Á. A., Gabaldón, J. A., & Gómez-López, V. M.
(2020). Evaluation of Pulsed Light to Inactivate Brettanomyces bruxellensis in White Wine and Assessment of Its Effects on Color and Aromatic Profile. Foods, 9(12), 1903.
https://doi.org/10.3390/foods9121903